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S O U P S
R O A S T E D T O M AT O & C A P S I C U M S O U P W I T H S A L S A V E R D E
Prep time: 15 minutes
Cooking Time: 55 minutes
Serves 4
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Ingredients
6 (ca. 550 g) Roma tomatoes, halved
1 red capsicum (ca. 315 g), seeds removed, thickly sliced
1 onion, cut into wedges
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 drained anchovy fillets
15 g (½ cup) fresh flat-leaf parsley
1 tablespoon drained baby capers
1 tablespoon fresh lemon juice
2½ tablespoons olive oil
500 ml (2 cups) vegetable stock, at room temperature
2 teaspoons tomato paste
15 g (1/4 cup) fresh basil leaves
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Preparation
1. Preheat oven to 200° C no fan (180° C with fan). Line a large baking tray with
non-stick baking paper.
2. Place tomatoes, capsicum, onion and garlic onto prepared tray. Drizzle with olive
oil and season with salt and pepper. Toss to coat. Roast for 40 – 45 minutes, or
until golden brown and softened. Set aside to cool for 5 minutes.
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